Alright folks, listen up! You know when you've got a garden full of fresh tomatoes and you're like 'What the heck am I gonna do with all of these?' Well, I've got the solution for you. This recipe is a no-brainer, easy-peasy way to turn all those juicy tomatoes into a tasty sauce that'll make your pasta dishes siiiing. Plus, it's got garlic, chili and olive oil, so you know it's gonna be good. And the best part? You don't have to be a fancy pants chef to make it, just chop, simmer and serve. So, don't let those tomatoes go to waste, give this recipe a try and elevate your tomato game!"
1 kg of fresh tomatoes, roughly diced or left whole
4 cloves of garlic, minced
1 chilli, finely chopped (optional)
1/4 cup of olive oil
Salt and pepper, to taste
Heat the olive oil in a large pot or pan over high-heat.
Add the garlic and chilli pepper, and sauté for about 1 minute, until fragrant.
Add the tomatoes, salt, and pepper. Bring to a simmer, then reduce the heat to low and let the sauce simmer for 15-20 minutes, until it thickens slightly.
Taste and adjust seasoning if necessary. Add balsamic and sugar if tomatoes are super acidic.
The sauce is ready to be used or can be cooled and stored in an airtight container in the refrigerator for up to 5 days or freeze in smaller portions and use as needed.